This stew is all about maximum juiciness and deep flavor with minimal effort. Pieces of meat bake with pearl onions, cherry tomatoes, and green bell pepper under a blanket of tomato sauce. Damp parchment locks in steam, keeping the meat tender and the vegetables soft and fragrant.
Ingredients
- Meat, cut into pieces — 1.1–1.3 lb | 500–600 g
- Pearl onions — 7.1–10.6 oz | 200–300 g
- Cherry tomatoes — 7.1–8.8 oz | 200–250 g
- Green bell peppers — 2–3 pcs.
- Tomato sauce — 1–2 cups | 250–500 ml
- Seasonings: salt, black pepper, paprika — to taste
Step-by-Step Recipe
- Preheat the oven to 356°F | 180°C. Place the meat pieces in a deep glass baking dish and season with salt, black pepper, and paprika. Toss to coat.
- Arrange the pearl onions, cherry tomatoes, and green bell pepper cut into strips over the top in layers.
- Pour the tomato sauce over the meat and vegetables so it reaches about two-thirds up the sides of the dish.
- Cover the dish with damp parchment paper (moisten a sheet with water and gently squeeze out the excess), then transfer to the preheated oven.
- Bake for 70–90 minutes, until the meat is fully cooked and the vegetables are tender. If you like, remove the parchment at the end and let the stew brown lightly for 5–10 minutes.
- Let the dish rest for 10 minutes and serve hot.
Nutritional Value (per serving)
| Indicator | Value |
|---|---|
| Calories | 320 kcal |
| Protein | 28 g |
| Fat | 15 g |
| Carbohydrates | 18 g |
| Fiber | 4 g |
| Sugars | 8 g |
| Sodium | 650 mg |
📹 Watch the video recipe in our Telegram channel: @alwaysyummy
📹 Watch video recipe in our Telegram channel
Tips and Variations
- Any meat suitable for braising and baking will work well: beef, pork, or turkey. The more connective tissue it has, the more tender it becomes after slow cooking.
- If the tomato sauce is thick, add 2–3 tbsp | 30–45 ml water or broth so it soaks through the layers more evenly.
- Like a little heat? Add a pinch of chili flakes along with the paprika.
- For a deeper flavor, stir a minced garlic clove or a pinch of dried oregano into the sauce.
FAQ
Which meat is best for this stew?
Beef chuck or shoulder, pork shoulder or ham, and turkey thigh all work beautifully. These cuts handle long, slow baking well and turn especially tender.
Can I replace the tomato sauce?
Yes, use passata, strained tomatoes, or canned tomatoes in their own juice without skins. If needed, add a pinch of sugar to balance the acidity.
If I don’t have a glass dish, what can I bake it in?
A ceramic dish or a heavy metal baking pan works well too. The key is to cover the stew with damp parchment or a lid so the steam stays inside and the dish remains juicy.